Lemon and Rosemary Butterflied Roast Chicken
Ingredients List
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1 tablespoon olive oil, or as needed
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1 (3 pound) whole chicken, backbone removed
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kosher salt and ground black pepper to taste
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1 lemon, sliced into rounds
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4 sprigs fresh rosemary
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½ cup white wine
Instructions
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Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a rack on top.
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Coat the chicken with olive oil on both sides and season generously with salt and pepper. Lay lemon slices and rosemary on the rack and place the chicken, skin-side up, on top.
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Roast in the oven for 45 to 55 minutes, until the chicken is cooked through and the juices run clear. Use an instant-read thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
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Once done, transfer the chicken to a platter and cover with foil to keep warm. Discard the lemon and rosemary, and remove the rack.
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Pour wine into the pan to deglaze, scraping up any bits stuck to the foil with a wooden spoon. Strain the pan juices into a saucepan, bring to a boil, and reduce the sauce for about 5 minutes. Drizzle the sauce over the chicken before serving.
Cooking Tip
Feel free to substitute chicken broth for white wine if you prefer.
Nutritional Information (per serving)
| 283 | Calories |
| 12g | Fat |
| 3g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 283 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 3g | 15% |
| Cholesterol 114mg | 38% |
| Sodium 178mg | 8% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 0g | |
| Protein 37g | 74% |
| Vitamin C 14mg | 16% |
| Calcium 34mg | 3% |
| Iron 2mg | 10% |
| Potassium 354mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5